Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers equally praising its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and lively food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as no surprise to its locals or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its essence: an immense love for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and stalls – little-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these stories and travel to the city to taste the food wonders of Lucknow.
